I sea plant-based carbonara nachos

What about nacho's for dinner? So goood! Especially with the Spicy Sushi Seaweed Chips, plant-based carbonara sauce and sundried tomatoes.

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Ik ben nu al helemaal fan van de Spicy Sushi smaak!"
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Ingredients

1 bag of Seamore's Spicy Sushi Seaweed Chips
Fresh thyme
1 small onion
240g plant-based crème fraîche
Black pepper
1/2 vegetable stock cube
Fresh basil
Sundried tomatoes

Preparation

1. Cut a small onion in cubes. Bake the onion with thyme in some olive oil until glossy.

2. Add 240 gram of vegan creme fraiche (like oat fraiche), 1/2 vegetable stock cube and 50ml of water. Bring to a boil and add black pepper.

3. Top the Spicy Sushi Seaweed Chips with the sauce, basil and sundried tomatoes. Enjoy! ?

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I sea (plant-based) sushi with seaweed chips

Delicious recipe for plant-based sushi with roasted miso eggplant, smoked tofu, cucumber and avocado. Served with seaweed chips on the side.

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By Alyssa Schipper from @alyssaplantbased

Alyssa Schipper @alyssaplantbased Read More
"The seaweed chips are a delicious side dish to every meal!"
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Ingredients

1 bag of Seamore's Seaweed Chips, pick your favorite flavor
Sushi rice
Nori sheets
Eggplant, cut into slices
Miso paste
Smoked tofu
Avocado
Cucumber

Preparation

Prepare the sushi rice following the package instructions. Roast the eggplant in the oven covered with some miso paste. Roll up the sushi rolls with the eggplant, smoked tofu, avocado and cucumber. Serve with seaweed chips on the side. Enjoy! ?

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I sea quinoa pumpkin salad with burgers 'n chips

This delicious quinoa pumpkin salad is the perfect nutritious bowl filled with goodness. By serving the salad with crunchy seaweed chips, you will feel completely satisfied while eating healthy and sustainable.

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By Jenny Lu @jengoesnuts

Jenny Lu@jengoesnuts Read More
"The chips add a crispy and spicy flavor which pairs perfect with the umami flavor of the burger and refreshing salad!"
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Ingredients (for 2 people)

Quinoa pumpkin salad:

roasted butternut squash with Italian herbs*
120g uncooked quinoa
150g rocket mix
1/2 cucumber
1 small can of corn
12 cherry tomatoes
salt & black pepper
30g raisins
30g roasted pumpkinseeds
1 avocado

Dressing:

3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
Salt & black pepper
Optional: minced garlic

Serve with:

Seaweed burger
1 bag of Seamore’s Surfin Sweet Chilli Seaweed Chips
Sauce of choice!

Preparation

Mix the salad dressing ingredients together and add it to the rocket mix and massage it through it.
Cut and wash the veggies and add them all into the salad mixture! Prepare the pumpkin using olive oil, salt, black pepper & italian seasoning!
Heat up the dutch weed burger on the bbq or in a pan and serve it with your sauce of choice and the seaweed chips. Enjoy! ?

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I sea miso eggplant salad with tofu and seaweed chips

Seaweed is such a healthy vegetable that some people really don't get enough off. The seaweed chips making eating seaweed super easy and pair perfect as a side dish next to this delicious asian salad.

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By Jenny Lu from @jengoesnuts

Jenny Lu@jengoesnuts Read More
"The seaweed chips make eating seaweed super easy and pair perfect as a side dish next to this delicious Asian salad!"
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Ingredients

Seamore’s Original Seaweed Chips
120g uncooked brown rice
2 handfuls of spinach
300g tofu
1 egg plant
1 can of corn
1/2 cucumber
2 tbs tahini
marinated ginger

Miso sauce:

2 big tbsp miso paste
3 tbsp dark soy sauce
2 tbsp tahini
salt & black pepper
1 tbsp maple syrup
1 tbsp rice syrup
1,5 tbsp sesame oil

Preparation

Cook the brown rice according to the packaging instructions. In the mean time whisk all the miso sauce ingredients together. We will use this both for the tofu as for the eggplant! Cut the tofu into cubes and press out as much liquid as possible. Then let the tofu marinate in the sauce for at least 1 hour in the fridge. Reserve some sauce for the eggplant.
Slice the eggplant in half and score it with a knife. Then steam the eggplant for 10 minutes in a pan with water. Add the miso sauce on the steamed eggplant and let it bake in a preheated oven for about 30 minutes. Also let the tofu bake in the oven for 20 minutes (so first the eggplant 10 min, then add tofu).
To make the salad: add brown rice, spinach, corn, cucumber in a bowl. Then add the eggplant and top with tofu. Serve with the seaweed chips & a fat drizzle of tahini. Optional to add marinated ginger as well. Enjoy! ?

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I sea fluffy banana pancakes

This is a delicious and super easy recipe for plant-based fluffy banana pancakes. Only a few ingredients needed, 100% gluten and guilt-free.

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By Ieke Booij from @foodbyieke

Ieke Booij@foodbyieke Read More
"By combining the pancakes with the seaweed chips you add a plant-based, gluten-free, Iodine, Fiber, Magnesium, Iron rich topping."
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Ingredients (for 2 people)

For the pancakes

1 fresh banana
90g rolled oats
240ml plant milk
3 tbsp (vanilla flavored) plant-based protein powder
1/2 tsp baking soda

For the toppings

1/2 cup frozen raspberries
2 tbsp plant based yogurt
Seamore's Surfin" Sweet Chilli Chips

Preparation

1. Add all the pancake ingredients to a blender and mix until smooth, pour the batter into a bowl and let sit for 5 minutes.

2. In a non-stick pan without oil, cook the pancakes on medium heat for about 2 minutes on each side.

3. Thaw the frozen raspberries in the microwave or in a saucepan, then roughly mash them.

4. When the pancakes are done, serve with the seaweed chips, raspberries and some vegan yogurt. Enjoy! ?

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I sea crema de elote

Looking for something less spicy between all the violence of the chili peppers when you feel like cooking Mexican food ? Crema de elote is an extremely tasty, creamy soup based on corn. Except for the jalapeño topping, very child-friendly, but of course you can also replace those peppers for extra Seaweed Chips.

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By Anouk Goedegebuur from @anoukgdgbuur

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Anouk Goedegebuur@anoukgdgbuur Read More
"The crunchy seaweed chips are the perfect topping for this creamy soup."

Ingredients (for 4 big bowls)

Seamore's Original Seaweed Chips
5 corn cobs (of 200g each)
1 red onion
4 garlic cloves
150g leek
2 tbsp of ghee (or coconut oil)
½ tsp oregano
800 ml stock (chicken or vegetable)
250 ml whole milk (or coconut milk)
Salt and pepper, to taste
Lime juice, to taste
Sliced jalapeño pepper, to taste

Preparation

Start by washing and cutting the vegetables. Cut the corn kernels (from top to bottom) from the cob, the leek into rings and the onion and garlic finely.
Heat the ghee in a large pan and fry the onion and garlic until they are glassy. Add the leek and fry for a few minutes.
Then add the corn kernels, oregano, stock and milk to the pan and bring everything to the boil, stirring occasionally.
Place the lid on the pan and leave this to simmer gently for 30 minutes.
Puree the content of the pan with a stick blender until smooth.
Taste and season the crema de elote with lime juice and salt and pepper.
Pour the soup into bowls, finish with jalapeño if desired and serve with Seaweed Chips. Enjoy! ?

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I sea yellow-curry

This easy chickpea curry recipe is your go-to if you don't feel like cooking. The vegan curry is served with Sweet Chili Seaweed Chips on the side, adding crunchiness. Eating the rainbow has never been simpler or tastier.

By Pascal van der Haas de Vos from @passiekookt

Pascal van der Haas @passiekookt Read More
"De Surfin' Sweet Chilli zeewier chips zijn heerlijk spicy!"
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Ingredients (for 1 person)

Seamore's Surfin' Sweet Chilli seaweed chips
1 red bell pepper
5 big carrots
400g chickpeas
200g sugarsnaps
1 can of coconut milk
Yellow curry paste
75g uncooked brown rice
Fresh cilantro

Yellow Curry Preparation

Prepare the rice following the package instructions.
In the meantime, heat up the wok pan and fry the curry paste for approximately 2 minutes on high temperature.
Add the chopped vegetables and chickpeas, wok this for another 2 minutes.
Add the coconut milk and leave to simmer on low heat until the vegetables are ready.
Serve the curry with rice and seaweed chips on the side. Enjoy! ?

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I sea jackfruit bitterballen

I sea colorful jackfruit bitterballen

One of the tastiest snacks we have ever made. These colorful jackfruit bitterballen are really crunchy, have a delicious meaty structure and a cheerful color. This festive, vegetarian version is an innovative interpretation of a much loved Dutch snack. Only an oven or air fryer needed.

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By Manon Jousset from @courgetticonfetti

Manon Jousset@courgetticonfetti Read More
"These chips are not only tasty but also a sustainable choice."
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Ingredients

1 can of young jackfruit
50gr of Seamore's Seaweed Chips, choose your favorite flavor
50g oat flour
2 eggs
1 shallot
2 garlic cloves
1-2 tbsp tomato paste
1 tbsp smoked paprika powder
1 tsp chili flakes or more if you like it spicy

Preparation

Preheat the oven on 180 degrees or use an air fryer.
Put the jackfruit pieces in a sieve and rinse them with cold water. Then chop them into small pieces.
Chop the shallot and fry in a pan. After a minute, add the crushed garlic cloves, 1 tbsp tomato puree, 1 tbsp smoked paprika and a good pinch of salt. Taste and add more salt if needed.
Fry everything for a few minutes on medium heat.
Add everything to a large bowl and leave to cool.
Meanwhile, prepare one bowl with a beaten egg and one bowl with the seaweed chips. Mash the chips finely. We used two different flavors.
Once the filling has cooled down a bit, add 1 egg and the oat flour to the jackfruit and stir everything together.
Make about 10 to 12 balls of the jackfruit, then dip them in the egg and then in the chips. Place them on a baking tray with baking paper.
Bake the jackfruit bitterballen in the oven for 20 minutes or in the airfryer for 10 minutes. Turn or shake them halfway through. Enjoy! ?

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I sea plant-based crunchy poké bowl

Looking for an easy, healthy and tasty summer recipe ? We got you covered. We used sushi rice and seaweed chips as a base for this bowl and added all of our favorite toppings.

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By Ghislaine from @veggilaine

Ghislaine@veggilaine Read More
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Ingredients

Seamore's Seaweed Chips: Spicy Sushi and Original
Sushi rice
Rice vinegar
Sesame oil
Seaweed salad
Tofu
Cucumber, cut into cubes
Carrot, shredded
Avocado, , cut into cubes
Radish, cut into slices
Cashew nuts, roughly chopped
For the tofu marinade: Soy sauce, Ketjap, Garlic, Rice vinegar and Lemon juice

Preparation

Cook the sushi rice (500 g = 5/6 servings). Add 2 tbsp rice vinegar and 2 tbsp sesame oil and cover with a lid after cooking.
Let stand for another 10 minutes.
Fry the tofu with some oil and add garlic, soy sauce and rice vinegar to taste.
Serve the sushi rice with all ingredients and the seaweed chips on the side. Enjoy! ?

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I sea summer strawberry salad

This delicious strawberry salad recipe gives you the summer feeling instantly. A bed of fresh mesclun salad, crispy tomatoes, ripe sweet strawberries, creamy avocado, salty feta and to top it off seaweed chip croutons! Tasty and nutritious.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"These chips are definitely a pleasantly suprising replacement for the standard croutons made from bread and they are also gluten-free."

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Ingredients

25g Seamore's Original Seaweed Chips
100g mesclun salad
200g cherry tomatoes
1/2 avocado
1/2 onion
150g strawberries
50g feta
Edible flowers

Salad Preparation

Add the salad to a large bowl.
Cut the cherry tomatoes in half. Cut the avocado and the strawberries in slices and the onions in rings. Add everything to the salad.
Crumble the feta on top of the salad.
Break the chips into chunks and divide these on top of the salad. Garnish with the edible flowers and serve with a suitable dressing. (for example a lemon dressing or balsamic glaze) Enjoy! ?

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